Brinjal Chutneys ~ 2 Andhra Styles || No Onion / Garlic

Brinjal / Vankai / Baingan chutney or pachadi has a great place in the Andhra cuisine. This is a simple smoky flavored chutney that is made without any onion / garlic so this can be a perfect dish for your upvas thalli too.

King of the vegetables - Brinjal can be relished in different ways...

Ingredients :

- Green Brinjals - 5 medium sized

- Oil - 3 tbsps

- Mustard Seeds - 1 tsp

- Jeera 1 tsp

- Channa Dal - 1 tsp

- Urad dal - 1 tsp

- Curry leaves

- Dry Red chillies - 3-4

- Tamarind - 1 small lemon ball size

- Turmeric - 1/2 tsp

- Green Chillies - 3-4

- Salt - as needed

- Curd - 1/2 cup

For Tempering -

- Mustard seeds - 1 tsp

- Jeera - 1 tsp

- Channa Dal - 1 tsp

- Urad dal - 1 tsp

- Dry red chillies - 2-3

- Curry Leaves

- Hing / Asafoetida

Recipe :

1. Apply oil to the brinjals and on slow flame roast them till they become mushy or soft. The skin should turn black and that creates smoky flavor.

2. Let the brinjals cool, remove the black skin and keep them aside after checking properly.

3. In a pan heat 1 1/2 tbsps of Oil and fry 1 tsp each of mustard seeds, jeera, channa dal and urad dal.

As the seeds splutter, add dry red chillies & curry leaves, then turn off the flame.

4. After you turn off heat add tamarind, green chillies and turmeric. This will be cooked in the heat and let this cool.

5. In a blender coarsely blend the above tampering and then add salt and brinjals and blend again.

This is one style of Brinjal chutney, you can add tempering again here.

6. Now for style two, measure the above paste and add equal quantity of curd and mix. Check for the spices and adjust accordingly.

7. Now add the tempering again and this is the second style of making this chutney.

Both the chutneys taste wonderful with rice or any tiffins.

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